Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Start cooking the lentils. Chop the onion for the soup and start to sauté. Chop the asparagus and add when time. Prepare the dressing for the lentils. Chop up the almonds and place in the oven to roast. Chop the strawberries or any other ingredients. Finish the soup, blending and rewarming as desired. Toss the almonds, lentils, strawberries, dressing and additional veggies. Serve the soup & lentils side by side with equal status.
Slightly sweet with lots of toasty crunch from the almonds. Add bits of fresh vegetables or herbs that you have available to make this salad even bigger and more substantial. Any lentils can work for this but we used French lentils.
Brilliant green asparagus soup tastes as bright as it looks. We enjoy ours a tad chunky, but if you prefer a smoother silkier soup simply strain through a wire mesh strainer. It is also lovely hot or chilled.
